scholarly journals The Effect of Storage andWater Rising of Microbial Contamination of Carrots and Cucumbers.

2021 ◽  
pp. 80-88
Author(s):  
Ibrahim F Ahmed
Keyword(s):  
Room Temperature ◽  
Microbial Contamination ◽  
Tap Water ◽  
Bacterial Count ◽  
Microbial Load ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Water Rinsing

In this work the Effect of storage and water rinsing in reducing the microbial contamination of carrots and Cucumbers and the time of spoilage was evaluated. In storage experiment done , washed and unwashed of carrots and cucumbers samples were stored at room and refrigerator temperatures.Washing with running tap water resulted in big reduction of the microbial load of carrots and cucumbers. The reduction ranged between 85 – 99 % for the total bacterial count, 92 % for moulds, and between 74 and 90 % for coliform bacteria. Unwashed samples and samples stored at room temperature spoiled more quickly than the washed samples and the sample stored in the refrigerator. In general carrots samples stored at room temperature spoiled in six to seven days and those store in the refrigerator spoiled in nine to ten days ,with respect to cucumbers spoilage occurred often six days at room temperature and after seven days in the refrigerator.From this experiment we found that carrots was more resistant to spoilage than the cucumbers. Carrots and cucumbers spoilage was eminent when the microbial load reached about 106 ????????????/????.It was concluded that, although the thorough cleaning of salad Carrots and Cucumbers with water and their storage in refrigerator would greatly reduce their microbial load, elimination of all microbial would not be achieved.

scholarly journals The Effect of Natural Falling and Dipping of House Fly (Musca domestica) on the Microbial Contamination of Water and Milk: A Short Communication Report

2021 ◽  
Author(s):  
Nabih Abdulrahman Baeshen ◽  
Nagwa Thabet Elsharawy ◽  
Naseebh Nabih Baeshen ◽  
Mohammed Nabih Baeshen
Keyword(s):  
Musca Domestica ◽  
Room Temperature ◽  
Microbial Contamination ◽  
Short Communication ◽  
Tap Water ◽  
Test Tube ◽  
House Fly ◽  
Microbial Load ◽  
House Flies ◽  
Series Of Experiments

Background: The study describes the comparison of different microbial load results of natural falling and dipping of the house fly (Musca domestica) in water and milk to investigate the possibilities of preventing the effect of the transferred pathogens from the house fly to our sources by pointing out the existence of antimicrobial factors within the house fly. Methods: Samples of house fly were collected from Jeddah and Makkah (Makkah region) and were directly transferred to the laboratory. Each house fly was packed in sterile test tubes. Each tube was opened oppositely to a larger test tube containing 10 ml of sterile tap water, and sterile water at pH 4.0 in other similar series of treatments to represent the reactions of stomach fluids. Later, the house flies were left for 20 seconds after reaching the water surface, and then cultured on different microbial media to evaluate the microbial load of the natural falling of the house fly. To evaluate the complete dipping of house flies in the water, two methods were tested by one complete dip for the flies for 20 seconds, and three times complete dipping for 20 seconds in water before evaluating the microbial load. The same methods were achieved on milk in a series of experiments and the microbial load was evaluated after the incubation at room temperature for three hours. Results: It was found that dipping treatments of house flies gave lower microbial contamination in water at pH 4.0 than neutral pH. The lower microbial load was also observed when dipping the house flies three times in water as compared to once dipping and natural falling treatments. It was also found that the complete dipping of house flies’ treatments in milk will reduce the microbial contamination as compared to natural falling treatments. Conclusion: The observed results support the presence of antimicrobial factors on the house fly.

scholarly journals Technological, chemical, sensory, and microbiological examination of frozen chicken as affected by microwave thawing

2005 ◽  
Vol 21 (1-2) ◽  
pp. 99-108 ◽  
Author(s):  
M.A. Kenawi
Keyword(s):  
Ambient Temperature ◽  
Tap Water ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Bacterial Count ◽  
The Other ◽  
Total Bacterial Count ◽  
Running Water ◽  
Thiobarbituric Acid Value ◽  
Microbiological Properties

The effect of microwave heating as a thawing method on physical, chemical sensory, and microbiological properties of frozen chicken was investigated in comparison with other thawing methods (at ambient temperature, in refrigerator, and in running tap water). Microwave thawed chicken had the highest taste panel scores and the lowest drip percentage loss compared with the other thawing methods. Thiobarbituric acid value (TBA) remarkably increased the samples thawed at ambient temperature or under running water. The data revealed that the retention of thiamin was the highest in the microwave thawed samples (97.33%), and the lowest in running water thawed samples (66.66%). The total bacterial count in frozen chicken remarkably decreased as a result of microwave thawing treatment while increased in the other treatments.

Detection of Coliform, faecal Coliform And Total Bacterial Count From Drinking Water Of Varanasi (U.P.) India

2021 ◽  
Vol 27 (2) ◽  
Author(s):  
Alok Kumar Singh ◽  
Anand Prakash Singh ◽  
Sanjay Srivastava
Keyword(s):  
Drinking Water ◽  
Water Samples ◽  
Tap Water ◽  
Bacterial Count ◽  
Most Probable Number ◽  
Total Bacterial Count ◽  
Indicator Organisms ◽  
Cross Sectional ◽  
Probable Number ◽  
Hand Pump

In India source of drinking water at Varanasi city for common people are tap water, well, hand pump, Ganga river and stored tank water collected from bore well. All water samples were studied to assess their bacteriological characteristics and suitability for potable purposes. A cross-sectional epidemiological method was adopted to investigate the drinking water of six different sites of Varanasi city. The bacteriological examination of water samples included the most probable number of presumptive coliforms, faecal coliforms, and total bacterial count. The results showed that the total coliform count was detected in all the site. In all the methods coliforms presence was indicated. Maximum number of coliform observed in all the seasons, were from river and well water followed by hand pump, tap water and stored tank. The most common group of indicator organisms used in water quality monitoring are coliforms. These organisms are representative of bacteria normally present in the intestinal tract of mammals including human. Contamination of water may occur through different way like sewage disposal in the river, seepage of bathing near sites, fecal excreta of human, bird and other animals. Improving and expanding the existing water treatment and sanitation systems are more likely to provide good, safe and sustainable sources of water in the long term.

scholarly journals Impact of a disinfecting technique on microbial contamination of computer keyboards and telephone handsets

2013 ◽  
Vol 2 (4) ◽  
pp. 1 ◽  
Author(s):  
Gabriele Messina ◽  
Emma Ceriale ◽  
Sandra Burgassi ◽  
Carmela Russo ◽  
Chiara Defranceschi ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Local Health ◽  
Signed Rank ◽  
Colony Forming Units ◽  
Before And After ◽  
Health Care Associated Infections ◽  
Elastic Compound ◽  
Bacteria And Fungi

Background: Computers and telephones are ubiquitous in the hospital and have been shown to be contaminated with potentially pathogenic microorganism. The aim of the study was to determine microbial contamination on computer keyboards and telephone handsets and the effectiveness of a disinfecting technique (DT). Methods: A matched cross-over study, involving an overall of 50 computer keyboards and 50 telephone handsets, was conducted in three hospitals, located in the Local Health Area of Siena (Italy) before and after the use of an innovative DT consisting of a malleable-elastic compound, containing ethanol, which adheres to surfaces, removes dirt and disinfects. Total bacterial count was evaluated and several types of bacteria and fungi were researched pre- and post- use of the DT. Non parametric tests: Wilcoxon signed rank and Mann Whitney, were used, when appropriate. Results: The DT was effective in disinfecting the objects. In fact, Colony-Forming Units (CFUs) decreased to zero in most comparisons. All the comparisons showed significant differences (p<0.001) after the DT, both for computer keyboards and telephone handsets. The only exception was found for molds in telephones (p=0.062). Keyboards emerged to be dirtier than telephones handsets (p<0.05) for several types of bacteria. Conclusions: The data suggest that microbial contamination of keyboards and telephones is considerable. These objects can be a vehicle for Health Care-Associated Infections HAIs and their disinfection should not be neglected. The DT showed to be appropriate for the disinfecting purpose.

scholarly journals Stable Concentrated Emulsions of the 1-Monoglyceride of Capric Acid (Monocaprin) with Microbicidal Activities against the Food-Borne Bacteria Campylobacter jejuni, Salmonella spp., and Escherichia coli

2006 ◽  
Vol 72 (1) ◽  
pp. 522-526 ◽  
Author(s):  
Halldor Thormar ◽  
Hilmar Hilmarsson ◽  
Gudmundur Bergsson
Keyword(s):  
Escherichia Coli ◽  
Campylobacter Jejuni ◽  
Room Temperature ◽  
Tap Water ◽  
Capric Acid ◽  
Bacterial Count ◽  
Campylobacter Coli ◽  
Salmonella Spp ◽  
Microbicidal Activity ◽  
Food Borne

ABSTRACT Of 11 fatty acids and monoglycerides tested against Campylobacter jejuni, the 1-monoglyceride of capric acid (monocaprin) was the most active in killing the bacterium. Various monocaprin-in-water emulsions were prepared which were stable after storage at room temperature for many months and which retained their microbicidal activity. A procedure was developed to manufacture up to 500 ml of 200 mM preconcentrated emulsions of monocaprin in tap water. The concentrates were clear and remained stable for at least 12 months. They were active against C. jejuni upon 160- to 200-fold dilution in tap water and caused a >6- to 7-log10 reduction in viable bacterial count in 1 min at room temperature. The addition of 0.8% Tween 40 to the concentrates as an emulsifying agent did not change the microbicidal activity. Emulsions of monocaprin killed a variety of Campylobacter isolates from humans and poultry and also killed strains of Campylobacter coli and Campylobacter lari, indicating a broad anticampylobacter activity. Emulsions of 1.25 mM monocaprin in citrate-lactate buffer at pH 4 to 5 caused a >6- to 7-log10 reduction in viable bacterial counts of Salmonella spp. and Escherichia coli in 10 min. C. jejuni was also more susceptible to monocaprin emulsions at low pH. The addition of 5 and 10 mM monocaprin emulsions to Campylobacter-spiked chicken feed significantly reduced the bacterial contamination. These results are discussed in view of the possible utilization of monocaprin emulsions in controlling the spread of food-borne bacteria from poultry to humans.

scholarly journals Identification of Microbial Contamination Sources in Distilled Spirits

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Ancuța ROTAR ◽  
Cristina Anamaria SEMENIUC ◽  
Elena MUDURA ◽  
Teodora COLDEA ◽  
Carmen LAZÄ‚R POP
Keyword(s):  
Manufacturing Process ◽  
Microbial Contamination ◽  
Bacterial Count ◽  
Total Coliform ◽  
Total Bacterial Count ◽  
High Alcohol ◽  
Alcohol Content ◽  
Coliform Count ◽  
Distilled Spirits ◽  
Total Yeast

Due to their high alcohol content, distilled spirits are not susceptible to microbial contamination. Because moulds were found in samples of vodka and spirit drinks, the present study was conducted to identify the sources of microbial contamination during the manufacturing process. Total bacterial count (TBC), total yeast and mould count (TYMC) and total coliform count (TCC) were determined in water and from different processing area surfaces, TBC and TYMC in the air of processing areas and TYMC in distilled spirits samples. The source of microbial contamination of distilled spirits was microaeroflora from processing areas.

scholarly journals Environmental Contaminants in Hospital Settings and Progress in Disinfecting Techniques

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Gabriele Messina ◽  
Emma Ceriale ◽  
Daniele Lenzi ◽  
Sandra Burgassi ◽  
Elena Azzolini ◽  
...  
Keyword(s):  
Bacterial Count ◽  
First Aid ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Healthcare Associated Infections ◽  
Hospital Units ◽  
Signed Rank ◽  
Before And After ◽  
Healthcare Associated

Medical devices, such as stethoscopes, and other objects found in hospital, such as computer keyboards and telephone handsets, may be reservoirs of bacteria for healthcare-associated infections. In this cross-over study involving an Italian teaching hospital we evaluated microbial contamination (total bacterial count (TBC) at 36°C/22°C,Staphylococcusspp., moulds,Enterococcusspp.,Pseudomonasspp.,E. coli, total coliform bacteria,Acinetobacterspp., andClostridium difficile) of these devices before and after cleaning and differences in contamination between hospital units and between stethoscopes and keyboards plus handsets. We analysed 37 telephone handsets, 27 computer keyboards, and 35 stethoscopes, comparing their contamination in four hospital units. Wilcoxon signed-rank and Mann-Whitney tests were used. Before cleaning, many samples were positive forStaphylococcusspp. and coliforms. After cleaning, CFUs decreased to zero in most comparisons. The first aid unit had the highest and intensive care the lowest contamination (P<0.01). Keyboards and handsets had higher TBC at 22°C (P=0.046) and mould contamination (P=0.002) than stethoscopes. Healthcare professionals should disinfect stethoscopes and other possible sources of bacterial healthcare-associated infections. The cleaning technique used was effective in reducing bacterial contamination. Units with high patient turnover, such as first aid, should practise stricter hygiene.

scholarly journals Assessment of Bacterial Contamination of Dried Herbs and Spices Collected from Street Markets in Dhaka

2018 ◽  
Vol 21 (2) ◽  
pp. 96-100
Author(s):  
Farjahan Nur ◽  
Ummay Kulsum Libra ◽  
Prova Rowsan ◽  
Md Abul Kalam Azad ◽  
Kohinur Begum
Keyword(s):  
Bacterial Growth ◽  
Bacterial Count ◽  
Enteric Bacteria ◽  
Pharmaceutical Journal ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
Herbal Products ◽  
Plant Parts ◽  
Plate Technique ◽  
High Level

Crude plant parts used as a source of medicine is an ancient practice and important for health care system worldwide. In Bangladesh, a large number of population depends on the traditional medicine using crude drugs. In traditional systems, street sellers collect powered plant parts or dried plant parts from whole sale markets locally or from various parts of Bangladesh. Favorable environmental condition for microbial growth and handling with unhygienic conditions may result in microbial contamination. The present study was performed to assess the total bacterial count and presence of coliform bacteria from 33 powdered plant part samples collected from street markets, Dhaka. Bacterial count was performed using pour plate technique in nutrient agar according to microbiological standard USP method. Bacterial growth was done by streak plate technique on MacConkey and EMB agar plates. Results showed that, 13 out of 33 samples exceeded permissible limit of bacterial count (>105 cfu/gm). However, 20 samples showed bacterial count ranging from 3.1×102 to 2×103 cfu/gm. About 48.5% samples contained Escherichia coli indicating the presence of coliform bacteria and 21.2% samples contained other enteric bacteria (unidentified) which was confirmed by bacterial growth on MacConkey and EMB agar plates. Therefore, from this study, it may be concluded that crude herbal products contain a high level of bacteria that may be associated with health risk.Bangladesh Pharmaceutical Journal 21(2): 96-100, 2018

scholarly journals Antibiotic Resistance in Microbes from Street Fruit Drinks and Hygiene Behavior of the Vendors in Delhi, India

2020 ◽  
Vol 17 (13) ◽  
pp. 4829
Author(s):  
Neha Sharma ◽  
Kamalpreet Singh ◽  
Devinder Toor ◽  
Somnath S. Pai ◽  
Rishika Chakraborty ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Bacterial Count ◽  
Poor Quality ◽  
Fruit Juices ◽  
Total Bacterial Count ◽  
Street Vendors ◽  
Safety Practices ◽  
E Coli ◽  
Quality Of Water ◽  
Almost All

Microbial contamination of fruit juices has caused major outbreaks, leading to significant morbidity and mortality in developing countries. The inept hygiene and safety practices followed by the juice vendors are the leading risk factors of the microbial contamination of juices. In this pilot study, the five most crowded markets in urban Delhi, including Kamla Nagar, University of Delhi (north campus), Tilak Nagar, Chandni Chowk, and Rohini, were selected for a questionnaire survey on the fruit juice vendors and the sampling of water used for juice preparation as well as sugarcane, orange, and mix fruit juices collected from these markets for the enumeration of total bacterial count (TBC), Escherichia coli, Salmonella, and Vibrio. Antibiotic susceptibility tests were performed using ampicillin, cefotaxime, chloramphenicol, ciprofloxacin, and imipenem. The results indicated that the majority of the vendors were not following hygiene and safety practices when compared with the recommended standard safety practices. The use of municipal water by 95% of vendors with high TBC counts might have been the major source of microbial contamination in all types of fruit juices. E. coli and Salmonella contaminations were high in sugarcane (2 × 105 colony forming units (CFU)/mL) and mix fruit (2.2 × 105 CFU/mL) juice samples, respectively. On the other hand, Vibrio was found to be absent in almost all juice samples except for orange juice. All strains were found to be susceptible to chloramphenicol, but resistant to ampicillin and cefotaxime. Only a few strains were resistant to ciprofloxacin, and only E. coli strains were resistant to imipenem. Taken together, the overall microbiological standards of fruit juices served by street vendors were not within the acceptable limits, perhaps due to the poor quality of water used to prepare juices and poor hygiene and safety practices followed by the vendors. More importantly, the isolated microbes demonstrated resistance to ampicillin and cefotaxime, which may have pressing public health implications. Post hoc power analyses identified the minimum sample size required for 80% power.

scholarly journals Is it Possible to Sanitize Athletes' Shoes?

2015 ◽  
Vol 50 (2) ◽  
pp. 126-132 ◽  
Author(s):  
Gabriele Messina ◽  
Sandra Burgassi ◽  
Carmela Russo ◽  
Emma Ceriale ◽  
Cecilia Quercioli ◽  
...  
Keyword(s):  
Fungal Infections ◽  
Bacterial Count ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Total Bacterial Count ◽  
E Coli ◽  
Enterococcus Spp ◽  
Before And After ◽  
Unpleasant Odor ◽  
Staphylococcus Spp

Context: Footwear should be designed to avoid trauma and injury to the skin of the feet that can favor bacterial and fungal infections. Procedures and substances for sanitizing the interior of shoes are uncommon but are important aspects of primary prevention against foot infections and unpleasant odor. Objective: To evaluate the efficacy of a sanitizing technique for reducing bacterial and fungal contamination of footwear. Design: Crossover study. Setting: Mens Sana basketball team. Patients or Other Participants: Twenty-seven male athletes and 4 coaches (62 shoes). Intervention(s): The experimental protocol required a first sample (swab), 1/shoe, at time 0 from inside the shoes of all athletes before the sanitizing technique began and a second sample at time 1, after about 4 weeks, April 2012 to May 2012, of daily use of the sanitizing technique. Main Outcome Measure(s): The differences before and after use of the sanitizing technique for total bacterial count at 36°C and 22°C for Staphylococcus spp, yeasts, molds, Enterococcus spp, Pseudomonas spp, Escherichia coli, and total coliform bacteria were evaluated. Results: Before use of the sanitizing technique, the total bacterial counts at 36°C and 22°C and for Staphylococcus spp were greater by a factor of 5.8 (95% confidence interval [CI] = 3.42, 9.84), 5.84 (95% CI = 3.45, 9.78), and 4.78 (95% CI = 2.84, 8.03), respectively. All the other comparisons showed a reduction in microbial loads, whereas E coli and coliforms were no longer detected. No statistically significant decrease in yeasts (P = .0841) or molds (P = .6913) was recorded probably because of low contamination. Conclusions: The sanitizing technique significantly reduced the bacterial presence in athletes' shoes.

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